Ceviche has to be one of my favorite go-to meals during the warmer Spring and Summer months. Because it is a 100% “raw” preparation meal, I not only get more time to enjoy the outdoors but I dont have to turn on the stove/oven when the temps are already uncomfortably warm in the house. AND with its unlimited options of flavors and ingredients, it’s an easy meal to make everyone in your household happy. Take this Japanese ceviche: I bet it will be a go to in your house as well.
Ceviche comes in all shapes and sizes. With influences predominantly coming from tropical climates (like Peru), the bright and light flavors of ceviche pair so perfectly with toasty weather and swimsuit season. My Japanese inspired ceviche combines a little of that Peruvian tropical zest with the deep aromatic flavors of Japan. This ceviche definitely has a Peruvian sushi type of vibe… and I totally dig that. The difference between this ceviche and standard sushi is the ceviche-style “cooking” technique in citrus juice. Instead of tossing it solely in a soy-sesame dressing, the fish is marinated in lime juice too, breaking down the proteins in the fish so that it’s no longer considered “raw”. It’s citrusy, full of omami, a little spice, and packs quite a punch considering the fish is handle so delicately. Feel free to play around with your favorite Japanese ingredients when preparing your own version. Your Japanese ceviche doesn’t have to look like mine. That’s the beauty of ceviche: it’s all up to your own creativity.
Ingredients for this recipe: